Szechuan chicken and broccoli
3
Points®
Total time: 2 hr 40 min • Prep: 40 min • Cook: 2 hr • Serves: 4 • Difficulty: Easy
Szechuan peppercorns have a pungent lemony aroma and a generous amount of heat that goes well with ginger, garlic, and onion. Crushed whole black peppercorns can be substituted if you can’t find the Szechuan kind.
Ingredients
Uncooked boneless skinless chicken breast
1½ pound(s)
Garlic chili paste
2 tsp(s), or to taste
Peppercorn
1½ tsp(s), szechuan, crushed
Cornstarch
1 tbsp(s)
Peanut oil
4 tsp(s), divided
Sweet onions
1 medium, thickly sliced
Garlic
3 clove(s), large, minced
Ginger root
2 tsp(s), minced
Chicken broth
1 cup(s)
Low sodium soy sauce
5 tbsp(s)
Dry sherry
¼ cup(s), or rice wine
Bell pepper
2 item(s), medium, orange or red
Broccoli
3 cup(s), cut into small florets
Uncooked scallions
3 medium, thinly sliced
Cilantro
2 sprig(s), trimmed
Instructions
1
Sprinkle chicken with peppercorns; dust with cornstarch. In a large skillet over medium-high heat, warm 2 tsp oil. Add chicken and cook until golden, 3 to 4 minutes per side. Transfer to a 5- or 6-qt slow cooker.
2
In same skillet, warm remaining 2 tsp oil. Add onion, garlic, and ginger and cook, stirring, until onion is lightly browned, about 6 minutes. Add broth and bring to boil, scraping up browned bits from bottom of pan. Transfer broth mixture to slow cooker. Stir in soy sauce, rice wine, and chili sauce. Cover and cook 1 hour on High or 2 hours on Low. Stir in bell peppers; cover and cook until chicken and vegetables are tender, 1 to 2 hours on High or 2 to 4 hours on Low.
3
Put broccoli in a steamer basket and set over 1 inch boiling water in medium saucepan. Cover and cook until crisp-tender, about 3 minutes. Add broccoli to chicken mixture. Spoon chicken-vegetable mixture evenly into 4 large shallow bowls; sprinkle with scallions and cilantro leaves.
4
Per serving: 1 1/2 cups
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